Raspberry Ripple Profiteroles
Indulge in raspberry and white chocolate profiteroles with a creamy raspberry filling. A delightful dessert inspired by local chef Lewis Brown.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boddingtonspreserves.co.uk.
Cooking tools:
- Piping bag
- Piping nozzle
- Kitchen scale
- Oven
- Stove
- Saucepan
- Baking sheet
- Parchment paper
- Whisk
- Wooden spoon
- Mixing bowl
- Toothpick
- Plate
Ingredients
- 142g plain flour
- 113g unsalted butter
- 4 medium eggs
- 237ml cold water (1/2 pint)
- 200ml double cream
- 50g caster sugar
- 50g Boddington’s Raspberry Conserve
- 50g white chocolate
- 25g dark chocolate
- Handful of fresh raspberries
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